SMOOTH SOUPS RECIPES

Name: Smooth Carrot Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-1/2 cups.
Ingredients: 2 cups chopped carrots; 1/4 cup chopped onion; 1 tablespoon butter; 1 can (14-1/2 ounces) chicken broth; 1/4 teaspoon ground ginger; 1/2 cup buttermilk

SMOOTH CARROT SOUP RECIPE: HOW TO MAKE IT

Smooth Carrot Soup Recipe: How to Make It image

Robyn Larabee’s bright and creamy carrot soup is her young son’s very favorite. “He requests it often,” she writes from Lucknow, Ontario. “I like that it’s fast, easy and makes a perfect amount for the two of us when my husband is away at work.”

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2-1/2 cups.

Number Of Ingredients 6

Ingredients

2 cups chopped carrots
1/4 cup chopped onion
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon ground ginger
1/2 cup buttermilk

Steps:

In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).

Nutrition Facts : Calories 100 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 721mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

VELVET SMOOTH CREAM OF POTATO SOUP RECIPE - FOOD.COM

Velvet Smooth Cream of Potato Soup Recipe - Food.com image

This soup is easy to prepare as well as comforting. This is not a thick soup; but smooth and velvety with much flavor and very satisfying. A great soup recipe for the cold winter!

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1 stalk celery, sliced plus leaves
1/2 onion, chopped
5 carrots, sliced
4 medium white potatoes, peeled and cubed
2 sprigs fresh parsley, coarsely chopped
5 cups chicken broth
1 cup heavy cream
salt and pepper, to taste

Steps:

Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
Add potatoes and parsley, toss until coated.
Add broth, bring to a slow boil and cook until potatoes are soft.
Remove from stove.
Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
Pour puree back into original pot, along with the reserved chopped veggies.
Stir and add heavy cream,heating through- DO NOT BOIL.

Nutrition Facts : Calories 341.4, FatContent 23.7, SaturatedFatContent 14.4, CholesterolContent 74.7, SodiumContent 964.1, CarbohydrateContent 26.1, FiberContent 3.5, SugarContent 4.2, ProteinContent 7.2

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